Weekly Weeder

Olin-Fox Farms Volume No. 11 Issue No. 15 July 22, 2009

www.olinfoxfarms.com Summer Season Week 6

STANDARD REMINDER

Please be sure to wash your weekly share thoroughly before serving. To preserve freshness, it is NOT ‘table ready’ (i.e., pre-washed). We deliver your Olin-Fox Farms’ produce right from the fields to ensure highest quality.


This is the Sixth Week of the Summer 2009 Program.

Next Week is an OFF Week.

The Seventh Week of the Summer Program is August 5-8.

Schedules can be found on our website, www.olinfoxfarms.com.


This Week's News From The Farms

The Summer Harvest is now in full swing with what may be the heaviest shares of the season. They include a mix of heirloom and specialty tomatoes – Holly Hill's Brandywine, Beefsteak, Buffalo, and Sweet Olive. The melons are also starting to come in with a mix variety. All are ripe and delicious. And, surprise, surprise! Egg production is still up, even in this heat, so eggs are still included in this week's share.

This is a good time to sign up for the Fall Program, if you haven't done so already. We and our Fine Family of Farms are planning the Fall crops right now, and it's very helpful to know how many shares will need to be provided. Sign up can be accomplished online at our website, www.olinfoxfarms.com. As a current member, you will receive preference over the general public for the Fall Program, which can be especially helpful for those picking up in Alexandria, where space is limited.

So with that said, enjoy your shares, and we'll get on with farming!


In Your Produce Basket This Week

Yukon Gold Potatoes, German Stiffneck Garlic, Tomatoes, Basil,

White Sweet Corn, Cucumbers, Free-Range Eggs

Please see the Produce List for your location for more details.


For Those With a Fruit Share: Blackberries


Recipes and Information

Gazpacho

For us, Gazpacho means Summer! It's a cool, perfect way to enjoy many of the veggies that appear this time of year.

2 Medium Tomatoes

1 Sweet Pepper

1 Cucumber

2 Cloves Garlic

¼ Cup Chopped Onion

2 Tbsp. Red Wine Vinegar

12 Oz. Can Spicy V-8 Juice


Coarsely chop all items and place in food processor. Blend until pureed, then chill for a couple hours. Serve ice cold garnished with a sprig of basil and/or a dollop of sour cream.



Grilled Okra

Okra has been included in some shares this week, and here's a tasty tender okra idea.

Marinate okra in olive oil, salt and pepper to taste for 30 minutes. Place okra on 2 shish kabob skewers (2 skewers through each okra prevents it from twirling around). It's OK to have multiple okra on the skewers, just make sure there are two skewers through each okra. Grill until tender, turning as needed.

Newsletter written by John Cooper and Alice Hershiser.

Bon Appetit!